07/30/2015  |  Celebrate National Watermelon Day with Iron Hill

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Fruit enthusiasts across the land will pause to celebrate this juicy, sweet summer staple on August 3, but you don’t have to wait until then to raise a glass to #NationalWatermelonDay.

Start the festivities at our West Chester location today, July 30. Watermelon Wit Beer begins to pour at 6 p.m., and you’ll want to be first in line for this pale, unfiltered Belgian-style wheat beer featuring complex orange and spice with hints of watermelon. King of the Hill Rewards Club members may enjoy a complimentary grilled watermelon and feta small bite—exclusively for our members.

Then, Wednesday, August 5, head over to our Media location starting at 4 p.m. for Watermelon Wit Beer and three other melon-inspired beers: Watermelon Shandy, Watermelon Saison and Watermelon Lager. King of the Hill Rewards Club members can order up a Secret Sour Watermelon beer, yet another exclusive for our members.

Not a King of the Hill member? You can join our Rewards Club and receive benefits on-the-spot. Ask your server or bartender for the details.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

07/30/2015  |  Hurry to Iron Hill Phoenixville for the Limited Lavender Dubbel Release

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The spirit of experimentation compelled Iron Hill Brewery & Restaurant Phoenixville Head Brewer Tim Stumpf to add fresh lavender to a saison three years ago—a happy experiment.

Three years hence, Lavender Dubbel is set to pour at 5 p.m. Friday, July 31. There’s but one keg of this flower powerhouse, so get there early to taste Tim’s unique beer.

Why lavender? Tim met King of the Hill Rewards Club member Martyn Donald at the restaurant—over another of Tim’s experiments, a basil tripel, as he recalled. They started talking about “strange and non-traditional ingredients that might highlight already spicy, fruity and complex beers. Martyn mentioned his father had taught him to grow lavender—and that he had plenty at his Charlestown farm—and the rest is history.”

The chance to infuse the earthy, peppery and sometimes tart saison with the mysterious culinary herb that also offers a dash of pepper, a bit of evergreen and even a hint of mint with faint sweetness intrigued Tim.

“My first thought was excitement, because even if it was horrible at least it would be an experience, and something to learn from,” Tim said. “Plus, it is something that drives me to work—to be able to delight our regulars by going out of our way. In this case, Martyn was happy to work with me, and I got to highlight him to the other guests and regulars.”

After two years working with saison, Tim realized almost any Belgian beer would work, so this likely is the start of even more experimentation. Tim originally picked the saison because as a farmhouse ale farmers historically brewed it using the land’s bounty, even pickings as diverse as dandelion and mustard seed. This round, it’s the mighty dubbel taking on lavender. The dubbel is maltier and a bit sweeter than saison, another great match for multitasking lavender. The idea came from a request for a special-event beer from Iron Hill Media. That event is over and those kegs are kicked, but you still have one more chance at Phoenixville.

What’s next? Tim is mulling over mixing it up to make the most of multiple flavors, like lavender and vanilla, using any number of Belgian styles. But there’s no time to daydream about what’s to come: Lavender Dubbel will sell out fast, so make plans to be at Iron Hill Phoenixville Friday at 5 p.m. Sharp.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

07/17/2015  |  2 Iron Hill Employees You Need to Know — Sarah Harsh & Tom Speigel

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While handcrafted beers and from-scratch new American cuisine are our top priorities here at Iron Hill Brewery & Restaurant, we wouldn’t be able to do what we do without our talented staff. They’re skilled, friendly, courteous, helpful, kind, fun and—of course—they know their beer.

So sit back, relax and get to know two of our finest.

Sarah Harsh, Private Events Coordinator and Server in Lancaster

You’re the face of Iron Hill to customers; share a story with us that shows the trademark Iron Hill customer service.

One of my favorite customer stories is from a banquet that I organized and had the pleasure to also work. The event was for one of our regular customers whose father had passed away, and the family was holding the funeral in our area. They chose to have the after-funeral dinner here at Iron Hill in our West dining room. The event ended up being larger than we had originally expected, but the other server, Nevin Stoltzfus, and I made sure that everyone was taken care of and it worked out great.

This event took place two years ago and the couple is still traveling from New Jersey on a regular basis to come to see us in Lancaster and say “hi” to both Nevin and me. They loved the event so much that they thank us every time we see them for helping to celebrate their father’s life in such a great way. They are awesome people and make us want to continue to help others.

What’s your biggest personal success story at Iron Hill?

I love working on private events and making customers’ special days even more special. I’m proud I’ve helped increase the number of our private events too.

Why do you enjoy working at Iron Hill?

I like working at Iron Hill because the company is great to work with and really strives to make sure employees are happy. Iron Hill is always asking about our personal goals and finding ways to try to help us achieve them.

What’s one thing no one else would know about you that you’d like to share?

This is a tough one; I think most people know a lot about me. So, here is something that my customers probably don’t know and some of my co-workers don’t know: I have four young boys and they are all very active in sports. They play baseball, basketball and golf. One of the things that people always find interesting is their names. They’re all named after sports players from the Hall of Fame or those we’re sure will be there one day. Their names are Gehrig, after Lou Gehrig; Peyton, after Peyton Manning and Walter Payton (his middle name is Griffith, for Ken Griffey Jr.);  Maddux, for Greg Maddux (his middle name is Tomlinson, for Ladainian Tomlinson); and Chase, for Chase Utley (his middle name is Musial, for Stan Musial).

_______________________________________________________________

Tom Speigel, Executive Sous Chef in Maple Shade

What does your job at Iron Hill entail?

I oversee the day-to-day operations, ensure a safe and clean work environment for staff and customers and handle a lot of planning for events and dinners.

What do you love about your job?

I always love helping out children with allergies. I had one little girl who had every allergy under the sun. Rather than take a chance at miscommunication, the girl’s father asked to speak to me. So I came out to talk to the little girl and her parents. After lots of questions from me, we finally were able to come up with a dish that she would be able to eat. Afterward, the server gave me a thank you note, written on a napkin, from the little girl.

What’s your biggest personal success story at Iron Hill?

Besides my advancement in the company, I’d say my biggest accomplishment so far would be the planning and execution of my first beer dinner. I received a lot of praise from the regulars who attended, and they proclaimed it was the best they’d attended. Whether that’s true or not, it always feels great when you’re complimented on your food.

Why do you enjoy working at Iron Hill?

I love the life. I have lived in a kitchen since the age of 12. Iron Hill provided me with almost the same education you would get from culinary school. The only difference is I got paid for it. But seriously, everyone in this company is great. There is a real “helping hands” culture at Iron Hill. This is my favorite restaurant experience to date.

What’s one thing no one else would know about you that you’d like to share?

I enjoy cinema musicals. Some of my favorite movies of all time are musicals, like Guys and Dolls, Little Shop of Horrors and The Sound of Music, to name a few.

No matter where you live and work, there’s an Iron Hill near you. Pop on in and sample superior service from caring employees like Sarah and Tom. We bet you’ll find the experience as satisfying as the food and drink.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

07/17/2015  |  Returning Soldier Honored with a Surprise Event at Iron Hill Voorhees

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It was a star-spangled celebration when Iron Hill Voorhees, Operation Yellow Ribbon and the Voorhees Town Center recently partnered to give Staff Sergeant Richard M. Johnson a rather public—and much deserved—welcome home.

Rich was absolutely stunned by what followed after his one-year deployment in the Middle East. Serving the U.S. Army National Guard since 1994, his day of surprises began when police, firefighters and the Warriors Watch Riders veterans’ motorcycle group escorted him, his wife and his three children to Voorhees.

“When the opportunity to partner with Operation Yellow Ribbon came up, I was thrilled to help,” said Chad Phillips, Voorhees assistant general manager. “I’ve participated in the welcome home ceremonies for several years along with many other volunteers, and there’s something magical that happens at these events. Not only are we welcoming home the brave soldiers who risk their lives for our freedom, but we’re also recognizing their families for the sacrifices and dedication to their loved ones and our country. These events will stand the hair up on your neck.”

Voorhees Mayor Michael R. Mignogna also joined Iron Hill and Operation Yellow Ribbon to give Rich a hero’s welcome. American flag-waving well-wishers gathered to hear Rich honored and see him showered with gifts, including a Macy’s gift card from Voorhees Town Center.

“There are not enough words that I can say to the military for all that they do,” Chad explained. “All I can do is say ‘thank you so much for all your sacrifices and for keeping America free and the best country in the world. God Bless you and your families!’”

Iron Hill made Rich an honorary member of the King of the Hill rewards program, presented him with a gift card and then introduced an exclusive, limited-edition beer to herald his return home: Patriotic Pils. It’s a classic American pilsner brewed in collaboration with Operation Yellow Ribbon of South Jersey using all American-grown malts and hops.

“I often think about our deployed military when I kiss my son goodnight and the sacrifice they make to keep my family free,” Chad explained. “It’s always a pleasure to recognize someone that fights in some of the most hostile and unforgiving circumstances so my son and family can live in a free country.”

In keeping with our community-focused philosophy, Iron Hill Voorhees held a Give 20 special that evening. Twenty percent of every guest’s food bill from that special evening went to Operation Yellow Ribbon to support more acts of generosity and kindness toward our troops—overseas and at home.

“Supporting our community in our Give 20 fundraisers and playing a role in the lives of our guests is so important to me and to the culture of Iron Hill,” Chad added. “At Iron Hill Voorhees, we are not just another restaurant. We are a part of the community and an extension of our guests’ dining room table.”

About our hometown hero:

Rich, 48, is an 11C (indirect fire infantryman). He grew up in Wisconsin and is a graduate of Marinette High School in Marinette, Wisconsin, and the Spartan College of Aeronautics and Technology in Tulsa, Oklahoma. He’s happily married to wife Susan, with whom he has three children: Kiersten, Curren and Caeden. Rich enjoys camping, woodworking and motorcycle riding and is involved with the Masonic Lodge. He has been awarded the following medals and honors for his outstanding service to our country: USN E-Ribbon, Overseas Training Ribbon, Sea Service Ribbon, Army Commendation Medal, Humanitarian Service Medal, Driver/Mechanic Badge – with Driver Wield Vehicle, Army Good Conduct Medal, 3X Army Reserve Component Achievement Medal, 2X National Defense Service Medal, NCO Professional Development Ribbon, Army Service Ribbon, Armed Forces Reserve Medal – with M-Device, Sea Service Deployment Ribbon and CIB – Combat Infantry Badge.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

06/30/2015  |  Don’t Miss This: Iron Hill Wilmington’s Das Boot Beer Release

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On Thursday, July 2, Iron Hill Wilmington will be pulling out all the stops for its Das Boot Beer Release. Starting at 4 p.m., imbibe this traditional German lager from a standard 16-ounce glass, or really get into the spirit of the celebration and drink deep from a 32-ounce glass boot.

“German pilsner is one of Chef Dave Foster’s favorite styles of beer,” explains Justin Sproul, head brewer at our Wilmington location. “So when I transferred to Wilmington I promised him I would brew one as soon as possible.”

Inspired by the Jever Pils he enjoyed during a trip to Germany, Justin has created a delicately balanced beer boasting a light straw color, firm bitterness and a dry, crisp finish. He shares its full details below:

“In June 2006, I traveled to Germany for the World Cup and to visit my aunt and uncle. Tickets to games were extremely expensive, so we would go to the fan fests to watch the games, which were basically carnival-like atmospheres set up in parks with jumbotron TVs, beer and food vendors. The particular [fan fest] we would attend was in Wiesbaden, and the beer vendor was Jever Pils. …  One evening there was huge game for Germany, who was playing Poland. It was a 0-0 match until Oliver Neuville scored the game-winning goal in the 91st minute. Obviously, it was an intense, thrilling game, and I enjoyed quite a few Jever Pils during the course of the game and after.”

As far as the glass boot we’ll be serving Justin’s creation in, well, no one is clear precisely where that idea came from. Some say that the boots, known as Bierstiefeln in German, originated with a Prussian general who promised troops he’d drink beer from his boot if they prevailed in battle. When the troops won, the general had a glassmaker craft a boot from glass to fulfill his promise—without having to taste his own feet or spoil the beer by serving it out of his leather boot. Some claim it started as a form of hazing, wherein soldiers or club members would get one member to take off his shoe, fill it with beer and serve it to initiates to inspire both loyalty and a dose of disgust. Still others say that the notion of drinking out of boots began in World War I, when German soldiers, having nothing better to drink from, would pass around a beer-filled leather boot before heading into battle.

How will you enjoy the boot? We want to see. Be social and share your Das Boot Beer Release photos with us on Facebook, Twitter and Instagram using the hashtags #DasBoot and #IronHill.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

06/19/2015  |  Why You Should Celebrate Father’s Day 2015 with Iron Hill Brewery & Restaurant

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Everybody knows that the two best parts of summer are grilling and chilling. Starting this Friday, June 19, treat Dad to both at Iron Hill Brewery & Restaurant’s annual Grill & Chill event.

Kick off a weekend devoted to your favorite guy with six sizzling, hot-off-the-grill steaks and sides, perfect for any man who loves a hearty meal:

  • Hickory Smoked Beef Brisket, with creamy bacon slaw, jalapeno cornbread and Kansas City-style barbeque sauce

  • Pan Seared NY Strip Steak, served with sides of garlic-roasted fingerling potatoes, asparagus spears and red wine-bacon-mushroom sauce

  • Bacon Wrapped Filet Mignon, accompanied by Boursin smashed potatoes, asparagus spears, cippolini onions and Madeira wine sauce

  • Char-Grilled Ribeye Steak, a 16-ounce cut with braised mushrooms, crispy onion rings and chimichurri sauce

  • Steak and Fries, char-grilled hanger steak with wedge fries, shallot-herb butter and A-2 sauce

  • Char-Grilled Double Cut Lamb Chops, rosemary marinated, with whipped feta, garlicky spinach, crushed potatoes, grilled lemon and olive oil

And since no summer meal is complete without a tasty, refreshing beer to go with it, we’ll also be releasing one of our favorites, Mahalo, Apollo!, in 16-ounce cans. Spiced with grains of paradise and lemongrass and fermented with Belgian yeast, this golden, complex, 6.3% ABV summer wheat beer has only been released in cans once before, in extremely limited quantities. Order one with your meal, then grab a four-pack to go!

Our Grill & Chill Summer Menu runs through Sunday, July 5; make a reservation and join us. We can’t think of a better way to say “Thanks, Dad.”

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

06/11/2015  |  Celebrate Iron Hill Media’s 15 Years of Success

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On Saturday, June 13, join Iron Hill Media for a toast to its 15th anniversary! From 1–5 p.m., the brewpub will be going old school with a Sweet Fifteen Multi-Tap Event featuring a roster of its original beers from the year 2000 and a classic menu to match.

To take the party to the next level, Media head brewer Andrew Johnston has crafted a featured beer just for the event: Big One-Five IPA, an American double IPA brewed with five gallons of mango juice and abundant Galaxy and Simcoe hops for a distinctly tropical aroma and flavor, with notes of mango, passionfruit, pineapple and grapefruit.

Beers from Iron Hill Media’s opening a decade and a half ago will also be on tap for the celebration:

  • Maibock, an award-winning pale lager

  • Ironbound Ale, a medium-bodied American pale ale

  • Anvil Ale, a medium-bodied, copper-colored English-style best bitter

  • Lodestone Lager, a Munich-style pale lager

  • Pig Iron Porter, a classic porter

The menu for the party will bring back fond memories, too. Head Chef Mike Casciello is planning to serve seven throwback dishes from the restaurant’s past, including Tex-Mex egg rolls, drunken clams, the much-loved Lejon pizza, Jamaican jerked pork porterhouse and more.

We hope you’ll join us at the party and toast to Iron Hill Media’s 15 fabulous years! While you’re there, stay social by following Iron Hill Media on Twitter and Iron Hill Brewery & Restaurant on Facebook and Instagram using the hashtag #MediaBigOneFive.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.

05/29/2015  |  Iron Hill & Allagash Brewing Company Collaborate on a Rhubarb-Infused Belgian Ale, Debuts Philly Beer Week 2015

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Of the hundreds of beers hitting the taps as part of 2015 Philly Beer Week, Iron Hill Brewery & Restaurant had the righteous opportunity to concoct a limited-edition release with our good friends at Allagash Brewing Company.

Why do you need to try this Iron Hill collaboration crafted with the unique additive of rhubarb—yes, rhubarb!—and how did we get connected with Allagash and kickstart this partnership? Chestnut Hill’s head brewer Chris LaPierre passes along the full scoop below.

Iron Hill Blog: For the past three years, you’ve collaborated with Allagash Brewing Company on a very unique beer. How did this brewing partnership begin?

Chris LaPierre: My girlfriend Suzanne is Allagash’s Mid-Atlantic Sales Manager. She came up with the idea originally. I’ve also become friendly with a lot of the Allagash brewers from all the times I’ve tagged along with her up to Portland, Maine, for her meetings.

What’s very cool about this collaboration is that in enables Iron Hill to offer Allagash’s production brewers a creative opportunity. Can you explain?

Allagash sends one of its shift brewers down for part of Philly Beer Week to represent the brewery. I always collaborate with that brewer, and this year it’s Sean Ellsworth.

The thing that’s neat about this program is that production brewers don’t get many opportunities to formulate recipes. Allagash has a pilot program and is better than most at letting their shift brewers get creative. But there aren’t nearly as many opportunities as one would get in a brewpub. So it’s a really cool opportunity for a guy who spends his time making beer but doesn’t get to make up many recipes to create something, then represent that beer in another city.

I always want the beer to be the Allagash brewer’s creation, so all I really do is take their recipe and make it work on our system, then Suzanne and I brew it. That way it’s designed by an Allagash brewer in Maine and brewed by local Allagash rep in Philly with my guidance.

What’s your main goal with brewing this collaborative beer?

My goal is for this to be their beer with my main role being to make sure it works on our system. Then, of course, to enjoy drinking it with Sean when he gets down here!

Break down the beer (style, ingredients involved, etc.) and why you’re excited to tap it.

It’s a sessionable hoppy Belgian Ale fermented with a blend of Orval and DuPont yeast and accented with fresh, pureed rhubarb. I’ve never worked with rhubarb before, so it’s something new for me. It gives a nice fresh and tart character that is right at home in a Belgian ale. I also appreciate that this is a low ABV beer. Philly Beer Week is a marathon—not a sprint!

The important question: where can we find this beer?

Now on tap—and continuing on tap for several weeks—at our Chestnut Hill location. Also, throughout Philadelphia at the following PBW events:

Friday, May 29, 5:30 p.m., at Memphis Taproom’s “The Maine Event” with Allagash’s Rob Tod and Sean Ellsworth.

Also on Friday, May 29, 9 p.m., at the unofficial post-Opening Tap after-party— “The White Party”—at City Tap House Logan Square with Rob Tod and Sean Ellsworth. Need an extra incentive? The Newspaper Taxis will perform Beatles covers.

Saturday, May 30, 2 p.m., at BRU at the The Mainard Event with Allagash’s Sean Ellsworth.

Sunday, May 31, 2 p.m., at Kite and Key for the “Throwdown in Franklintown.”

Sunday, May 31, 6 p.m., for the “Girl Power Hour” at Bar-Ly featuring 60 taps of all female beer-repped breweries—Allagash included.

Monday, June 1, 10 p.m., at Alla Spina for industry night.

Tuesday, June 2, 9 p.m., for the “Sadie Hawkins Dance” at Varga Bar with New Holland’s Joel Armato and Allagash’s Suzy Woods taking turns on the turntables.

Saturday, June 6, 12 p.m., at The Industry for the “Drinking and the Damage Done” event, featuring Woods DJing.

Sunday, June 7, 8 p.m., for the “yeehaw we survived” event at Fergie’s—the 8th annual TUD (totally unnecessary drink) sponsored by Yards and Allagash.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Amy Strauss.

05/29/2015  |  Don’t Miss This: Iron Hill & Good Dog Bar’s Philly Beer Week Collaboration Dinner (May 31)

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Philly Beer Week is back and better than ever, with 10 full days of beer appreciation unfolding May 29–June 7 throughout the city of Brotherly Love and its surrounding suburbs. Without question, Iron Hill Brewery & Restaurant is ready to dive into the beer-centric action, especially with its fifth annual Big Ass Beer Dinner collaboration with friends Good Dog Bar.

What’s the scoop on this five-course beer dinner—slated to unfold May 31 at 6 p.m.—and why do you need to attend? Our Chestnut Hill head brewer Chris LaPierre passes along the full scoop.

Iron Hill Blog: Philly Beer Week is just one day away, with the annual Good Dog/Iron Hill event returning for 2015. What’s so special about this repeat beer dinner?

Chris LaPierre: I think what’s special about this dinner is that there’s a strong personal relationship between Good Dog and Iron Hill. Good Dog is where a lot of Iron Hill brewers choose to eat and drink when they’re in town and not working. The owners of Good Dog and Iron Hill have lots of respect for each other’s operations. A lot of Iron Hill’s brewers are good friends with a lot of the staff at Good Dog. Heck, I’m even on the Good Dog dart team! This dinner is really something we do for ourselves because we enjoy doing it. It’s a great opportunity for us to all get together and enjoy each other’s talents.

This year, Iron Hill took the collaboration one step further by brewing two beers with the Good Dog owners. Can you give us a preview of your collab release and why folks should want to try them at the upcoming dinner?

Schipperke is the beer brewed at Chestnut Hill by me and Good Dog owner Dave Garry. I like Belgians but Dave is not generally a fan. He’s an IPA lover, but so is his wife and she wanted to do IPA as her collaboration with Paul [Rutherford, in Ardmore], so that slot was taken. We settled on a Session Belgian IPA. It was a nice compromise between his taste and mine, and being a session beer it will be easy to pair with a variety of dishes. The name, Schipperke, is from a small but lively Belgian dog breed known to be intelligent and mischievous.

Five Iron Hill brewers take part in this event, each working with Good Dog’s Executive Chef Jessica O’Donnell. Can you give us a tease of one or two of the pairings established for the night?

The course I’m always most excited about is dessert! I’ve got a sweet tooth in the first place, but I also love desserts at beer dinners because it’s an area where beer really shines. It’s not always easy to pair spirits or wine with sweets. But with beer’s bitterness and caramelized or roasted malt characters it can either be a great contrast or complement to just about any dessert.

This year, chef Jess is pairing macaroons with Andrew Johnston’s [of our Media location] Hudson Stout. I’m also excited about the fourth course: homemade pasta, dunkel-braised goat, fiddlehead ferns and ramp pesto paired with Kevin Walter’s [of our Voorhees location] Munich Dunkel.

Where else can we catch Iron Hill during Philly Beer Week?

The collaboration I did with Allagash will be on tap at Memphis Taproom, Bru, Good Dog, Varga Bar, The Industry, City Taphouse, Bar-Ly, Fergie’s Pub and Kite & Key.

What’s your favorite part about being a brewer in the Philly beer scene and participating in the annual Philly Beer Week celebration?

My favorite thing about being a brewer in Philly is the camaraderie that exists in our community. We’re very noncompetitive. We’ve all worked so hard to improve craft beer culture over the years and have lots of respect for each other. We prefer to work together to improve the awareness of craft beer. We’d rather make craft’s portion of the beer pie much bigger than fight each other for a bite of the piece we already have.

Philly Beer Week for me is not so much about enjoying great beer. It’s more about getting to spend time with a lot of friends in the industry that I don’t get to see nearly often enough.

Tickets to the Big Ass Beer Dinner with Iron Hill at Good Dog Bar are $50 and may be purchased online. Be sure also to catch Iron Hill at Opening Tap—which unfolds Friday, May 29, at 7 p.m. Or, take advantage of even other Philly Beer Week events. Grab more details about other upcoming Iron Hill events and beer releases.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Amy Strauss.

05/04/2015  |  Celebrate Mother’s Day 2015 with Iron Hill Brewery & Restaurant

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There’s no doubt about it: Mom deserves the very best on her special day. So after you’ve showered her with flowers, cleaned the house, mowed the lawn and taken care of the laundry (yes, all of it!), bring her to Iron Hill Brewery & Restaurant for a Mother’s Day meal to remember.

All weekend long, from Friday, May 8, through Sunday, May 10, each of Iron Hill’s 11 locations will be offering our special menu in honor of the mom in your life.

Whether she’s a seafood lover or more of a meat-and-potatoes kinda gal, Mom is sure to find something to love, from rich risotto packed with lobster, scallops, shrimp and more to char-grilled filet mignon with a buttermilk potato puree and braised Swiss chard on the side—and best of all, she won’t have to cook it! We’ve even got a sugary treat in store for the sweetest lady you know. Take a peek:

Roasted Carrot Soup

poblano, lime and crème fraiche

Lancaster County Asparagus Salad

whipped feta, cherry tomatoes, grilled lemon and basil oil

Sauteed Crab Cake

pistachio butter, grilled white peach relish and ginger-peach puree

Grilled Flatbread

roasted grape tomatoes, grilled zucchini, balsamic glazed onions, fresh herbs, feta and garlic oil

Char-Grilled Moroccan Lamb Meatballs

stewed plum tomatoes with golden raisins, salted Marcona almonds and mint

Seafood Risotto

butter-poached Maine lobster, sea scallops, rock shrimp, leeks, peas, carrots, fresh herbs and lobster-chardonnay cream sauce

Sauteed North Atlantic Halibut

local asparagus spears, thyme-roasted fingerling potatoes, braised oyster mushrooms and dijon mustard sauce

Char-Grilled Filet Mignon

buttermilk potato puree, braised Swiss chard with pancetta, port wine glazed cipollini onions and peppercorn demi-glace

Strawberry Swirl Pound Cake

strawberry-orange compote and whipped mascarpone

Make a reservation now at your local Iron Hill—heck, you can even bring in mom one day, your wife the next and grandma on Sunday. We’ve got you covered all weekend long.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Michele Kornegay.